Chocolates filled with gianduja and roast hazelnut.

makes 15 chocolates,

Ingredients :
- dark chocolate (tempered, check here the steps : click!)
- 200 gr gianduja (see the recipe here : click!)
- 15 roasted hazelnuts

Melt the gianduja over a warm waterbath...

When the chocolate is tempered apply a thin layer of it into the molds (here in silicon) with the help of a pastry brush. Let the chocolate crystallize (you can place it in the fridge for 5 minutes) Then apply a second layer of tempered chocolate.  Allow to crystallize again.

 Pour a bit of gianduja, then place a hazelnut in the middle. Let crystallize in the freezer for 2 or 3 minutes... 

Then fill with more gianduja almost to the top (leave room to seal with chocolate). Place again 2 or 3 minutes in the freezer to crystallize the gianduja. Apply tempered chocolate to the top, level with a spatula and allow to completely crystallize (10 minutes should be enough).

Then remove the chocolates from the molds. Let them rest at least 1 day and then enjoy.

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

0

Unknown

9:53:00 ص

A paste of hazelnut and chocolate, specialty from Italy. Use it to make chocolates, to flavor your cakes etc...

Ingredients :
(adapted from L'Encyclopédie du Chocolat, Flammarion. I just lowered the sugar amount)
- 175 gr hazelnuts
- 140 gr sugar
- 70 gr milk chocolate
- 20 gr cocoa butter

Roast the hazelnuts, 10 minutes in the oven. Allow to cool down 5 minutes, then remove the thin brown peel. Add the sugar...

... and mix very thinly in a food processor. In the end we have to get a paste.

In a bowl, gather the milk chocolate and the cocoa butter. Melt them over a warm water bath...

Then mix the hazelnut paste into the melted chocolate/cocoa butter. Allow to cool down and use it right away, or reserve in a hermetic container. Notice that you'll need to melt it for later use.

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

0

Unknown

5:35:00 ص

The base to make Gianduja (chocolate and hazelnut paste used to make sweet chocolates or other mixtures for pastry). Usually Gianduja is made of hazelnuts but here I used almonds (just 'cause I love it). 

To get Gianduja (with hazelnuts) or almond duja (with almond) just add chocolate to the duja paste (about half of the duja paste weight).

Ingredients :
- almonds (or hazelnuts)
- same weight icing sugar

Roast the almonds or hazelnuts in the oven for about 15 minutes...

Mix them in a food processor, then weigh them and add the same amount of icing sugar. Then place again in the food processor and mix until you get a paste. Use right away or keep it in a hermetic container.

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

0

Unknown

5:07:00 ص